Candy and process for making same.



R. .K, YAGOOBIAN.

CANDY AND rnocnss FOR MAKING SAME.

APPLIGAMQN EILED'APLSO. 1908.

9Q1,052., Patented May 11, 1909.

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.. ROUPEN K. YAOOOBIAN, or PHILADELPHIA, PENNSYLVANIA.

CANDY AND PROCESS FOR MAKING Specification of Letters Patent.

Patented May 1 1, 19.09.

-Application filed April 30, 1908. SeriatNo. Q30,234.

To all whom it mayconcern:

Be it known that I, RO PEN K. YACOO- BIAN, a subject of the Sultan'ofTurkey, residing at Philadelphia, in the county of Philadelphia andState of Pennsylvania, have invented certain new and useful Improvementsin Candies and Processes for Making Same, of'which the following is aspecification.

This invention relates to confectionery and has for its object'toprovide a novel candy comprising two distinct batches of material whichare separately manufactured and afterward combined in a single articleor piece of confectionerywhereby each part retains its distinctivefeatures and characteristics, but the two combine to afford to theconsumer a candy of the desired consistency and edible peculiarities anda delicious flavor.

To this end my invention consists in a candy compounded of theingredients and in the manner hereinafter described and articularlypointed out in the claims folowing the description references being hadto the accompanying drawings forming part hereof and in which:

Figures 1, to 6, are views diagrammatically illustrating certain stepsin the method of manufacturing the candy.

In making my improved confectionery I make up separately two distinctbatches or.

masses of material of which the first consists of a talfy like compoundcomprising the following ingredients: sugar (preferably white), lemonjuice, flavoring extract, oil of rose and water; and of which the otherbatch con sists of a generally meal like mass comprising flour(preferably. wheat flour), corn starch or pulverized chocolate or cocoa,and but ter. To make the first mentioned batch or mass I take sugar inthe substantial propor tion of two-sevenths parts of the combinedbatches, 10 drops more or less of lemon juice,

any suitable flavoring extract, water suflicient to prepare the batchfor cooking and if desired, I add a perfume, as oil of rose, or othersuitable extract and coloring matter. This mass I then boil over a veryhot fire until the same candies at which time it is of a generally taffylike compound and having a generally creamy color. I then pull the candyuntil it assumes a white appearance. To make the last mentioned batch ormass I take flour (preferably wheat flour) in the substantial proportionof three-sevenths parts of the combined batches, one-seventh partcornstarch or pulverized chocolate or cocoa, and one seventh part butterand thoroughly mix the same and heat the same until it becomes of alight brown color.

Referring now to the drawings I take this meal like mass 1, While it isstill warm and sprinkle it upon a confectioners slab 2, or othersuitable place, and also take the pulled candy 3, (see Fig. 1,) while itis still warm and convert it into a doughnut like ring 4, (see Fig. 2,)and place it upon the mealy compound 1. I now cause this ring like batchof candy to be rotated, pulled and kneaded with respect to the meal likemass 1, which as clearly illustrated in Fig. 3, will cause the doughnutlike ring to expand and become much larger in diameter than at thebeginning of the operation. I now take this expanded ring which I havedesignated 5, in Fig. 8, and fold the same into a double ring of theconfiguration of a figure 8, and designated 6, in Fig. 4. I now takethis double ring like mass and double it over upon itself to again makea single ring designated 7, in Fig. 5. The above is then repeated andagain repeated until after about fifteen minof the taffy has been drawnor pulled until the same has become a fibrous thread-like candy masscomposed of nearly continuous fibers having starchy material in a finelypowdered condition interspersed throughout the mass. The confectioneryas described may be out or fashioned into various shapes, forms orpieces of any desired size. In this connection it may be remarked thatthe confectionery is light and wholesome, is not affected by heat, andwill remain fresh and retain its form for a long time, which isadvantageous. In appearance it is of a silky like nature thoroughlyimpregnated with the starchy material in powdered form, (see Fig. 6) andin this connection it may be remarked that the starchy material servesto absorb moisture and in this way prevent the candy from becomingsticky. In making the confectionery a large quantity of oxygen isabsorbed giving the substance medicinal qualities.

I do not confine myself to any certain proportion of ingredients as thesame may be varied within the skill of the candy-maker Without departingfrom the scope of my invention, also I do not Wish to confine myself tothe use of flavoring, perfuming extracts, or coloring matter.

What I claim is:

1. The process of making a fibrous thread like candy mass, whichconsists in cooking a batch of sugar, and flavoring material till itcandies, then heating another batch of flour or starch and flavoringmaterial till it browns, mixing the two batches together by pulling andkneading till the mixture is converted into a fibrous mass with thestarchy material interspersed throughout the mass thereof, substantiallyas described.

2. A fibrous thread like candy mass composed of nearly continuousfibers, having starchy material in a fine powdery condition interspersedthroughout the mass, substan tially as described.

In testimony whereof I have hereunto signed my name.

ROUPEN K. YACOOBJYAN.

In the presence of- HAIG. Y. YARDERMIAN, A. CULVERT Born.

